Extras:

Preparation

Prepare the quinoa according to the instructions on the package. Then let cool.

Grind the chia seeds, mix with 1/4 cup water and set aside.

Thinly slice the onion. Put 1 tablespoon of the olive oil into a hot frying pan and fry the onion over medium heat for 7 minutes. Dice the mushrooms and gently stir into the onion.

Season with 1/4 teaspoon salt and cook for another 5 minutes on low heat.

Coarsely chop the chickpeas in a food processor with the soy sauce, vinegar and maple syrup.

Finely grind the oats in a blender and transfer to a large mixing bowl. Add the garlic, quinoa, chia seed mixture, fried onions, chickpea paste and spices and knead well by hand.

Season with 1/4 teaspoon salt. Rest for 10 minutes, knead again and shape the mixture into four patties.

For the sauce, finely chop the shallot and mix with the other ingredients.

Brush the patties with the remaining 3 tablespoons olive oil and cook over direct heat for 4 to 5 minutes each side.

Cut the burger buns open and warm them on their cut side over direct heat for 1 minute. Cover the bottom half with salad greens, one patty and some cabbage. Top with sauce and cover with the other half of the bun.

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About The Author

With VBQ—The Ultimate Vegan Barbecue Cookbook: Over 80 Recipes—Seared, Skewered, Smoking Hot!(The Experiment; May 1, 2018; Paperback; $19.95; ISBN: 978-1-61519-456-8) the great American pastime of grilling is transformed into any veggie lover’s feast. The book not only includes mouthwatering mainstays (Cauliflower Cutlets, Pulled Mushroom Sandwiches), essential condiments and sides (Grilled Potato Salad, Cashew Sour Cream), and creative additions to the table(Vietnamese Pizza, Grilled Avocado), it also holds the secrets to the techniques, tools, and ingredients that are key to VBQ perfection. Brimming with gorgeous, full color photographs, and innovative, easy-to-make recipes, VBQ—The Ultimate Vegan Barbecue Cookbook will transform anyone into a vegan pitmaster in no time.